Chickpea Vegetable Cakes

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Claudi

Community member

"Once cooled store in airtight container in fridge (3-4 days).If it doesn‘t flip easily bake a few more minutes to avoid braking."
Difficulty
Easy 👌
Preparation
10 min
Baking
20 min
Resting
0 min

Ingredients

2Pieces
16⅔ g
red bell peppers
17¾ g
broccoli
½ tbsp
olive oil
¼ tsp
garlic powder
tsp
sweet paprika powder
½ tbsp
tahini
¼ tbsp
lemon juice
30 g
Cooked quinoa
¼
egg
g
shredded mozzarella cheese

Utensils

2 food processors, baking sheet

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  • Step 1/5

    • 30 g Cooked quinoa

    Cook quinoa as per package instructions

  • Step 2/5

    • 16⅔ g red bell peppers
    • 17¾ g broccoli
    • food processor
    • baking sheet

    Preheat oven 350 F / 180 C degrees. Grease a baking sheet or line with parchment paper or silicone baking mat. Add veggies into a food processor/blender and pulse until finely chopped. You still want some bits and pieces in your patties, so be careful not to let it get too mushy. Squeeze out any excess water.

  • Step 3/5

    • ½ tbsp olive oil
    • ¼ tsp ground cumin
    • ¼ tsp garlic powder
    • tsp sweet paprika powder

    Heat only 1 tablespoon of oil in a skillet over medium high heat. Cook the veggies until softened, about 3-5 minutes. Lower heat and add cumin, garlic powder, and smoked paprika. Cook for an additional minute.

  • Step 4/5

    • 57¾ g canned chickpeas (drained)
    • ½ tbsp tahini
    • ¼ tbsp lemon juice
    • food processor

    Add chickpeas to the same food processor/blender along with tahini, lemon juice, and the remaining 1 tablespoon of oil. Blend until smooth.

  • Step 5/5

    In a large bowl, add cooked veggies, chickpeas, and the rest of the ingredients. Form into a ball and press down into even-sized patties. Transfer to prepared baking sheet and bake for 20 minutes, flip and bake for another 10 minutes or so. Serve with your favourite dip. (Yogurt hummus etc)

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